Best Brown Sugar Squash Recipes

BAKED ACORN SQUASH WITH BROWN SUGAR

Steps:

• Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
• Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
• Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
• Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
• Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
• Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
• Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.

BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds.
• Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
• Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.

BROWN-SUGAR BUTTERNUT-SQUASH PIE

Steps:

• Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Place, cut-side down, on a parchment-lined rimmed baking sheet and roast until soft, 45 to 50 minutes.
• When squash is cool enough to handle, scoop out flesh and transfer to a food processor; process until smooth. Transfer to a cheesecloth-lined colander set over a bowl. Squeeze out excess moisture and let stand, covered with plastic, at least 2 hours or, refrigerated, up to 3 days. Return to room temperature before using.
• On a lightly floured piece of parchment, roll out round disk of dough 1/8 inch thick. Transfer to a 9-inch pie dish. Trim dough flush with rim, prick inside all over with a fork, and refrigerate.
• Roll square disk of dough into an 11-by-14-inch rectangle (between 1/8 and 1/16 inch thick). Freeze until firm but pliable, about 10 minutes. Use a knife or pastry wheel and a ruler to cut fifteen 1/4-inch-wide strips of dough along the short side. (Use an assortment of cookie cutters to cut out decorative shapes for pie top from remaining dough.)
• Working with 5 strips at a time, gently press tops together to adhere. Place 3 strips to one side and 2 to the other. Make a fish-tail braid by bringing outer-third strip over to the center of side with 2 strips. Repeat, with outer-third strip always moving to middle to join side with 2 strips. Repeat fishtail-braiding with remaining strips of dough, so you have 3 braids of 5 strips each.
• Beat 1 egg with 1 teaspoon water; brush piecrust rim with egg wash. Place braids over rim, cutting them as needed to fit circumference of pie, and press gently to adhere. Freeze piecrust and decorative cut-outs until firm, about 20 minutes. Brush edge with egg wash.
• Preheat oven to 400 degrees with racks in lower and upper thirds. Line crust with parchment, keeping it away from decorative rim. Fill with dried beans or pie weights.
• Bake piecrust on lower rack until edges begin to turn golden and bottom is dry, 22 to 25 minutes. Carefully remove parchment and beans. Reduce oven temperature to 375 degrees and return crust to oven. Place chilled cut-outs on a separate parchment-lined baking sheet and brush with egg wash; place on upper rack. Bake until both piecrust and cutouts are golden brown and dry, 10 to 15 minutes more (smaller cutouts will bake more quickly). Let cool slightly on a wire rack.
• Reduce oven temperature to 325 degrees. Whisk together 1 cup squash puree and remaining3 eggs. In a separate bowl, whisk together brown sugar, cornstarch, salt, and spices. Whisk dry ingredients into squash mixture, then stir in vanilla and evaporated milk to combine. Pour filling into piecrust; tent rim with foil and bake until center is just set, 50 to 65 minutes. Let cool completely on rack.
• Dust cutouts with confectioners' sugar and use to decorate top. When ready to slice pie, remove cutouts. Serve, with a few cutouts and a dollop of whipped cream on top of each slice.

ROASTED ACORN SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Slice acorn squash into halves, removing insides and seeds. Spread butter on the inside and sprinkle brown sugar over the butter. Transfer to a baking sheet.
• Roast in the preheated oven until tender, about 30 minutes. Remove, slice into thirds, and serve.

BROWN-SUGAR-GLAZED WINTER SQUASH

Steps:

• Preheat oven to 400°F and adjust oven rack to upper-middle position and place baking sheet on rack to preheat.
• Divide squash in half lengthwise and remove seeds.
• Remove preheated baking sheet from oven and place squash halves on it cut side down.
• Return to oven immediately and roast until tender and flesh is easily pierced through skin with skewer, 40 to 50 minutes.
• Remove from oven and flip squash so cut side is up and set oven to broil.
• In small bowl, whisk together the butter and sugar. Brush butter mixture on squash, sprinkle with salt and pepper, and place under broiler until browned and crisp, about 5 minutes. Serve.
• VARIATION FOR SMALL WINTER SQUASH.
• Follow recipe above using 2 medium acorn, delicata, or sweet dumpling squash (1 to 1 ½ pounds each).
• Reduce roasting time to 20 to 30 minutes.
• Reduce butter and brown sugar to 3 tablespoons each.

BROWN SUGAR SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender., Turn squash cut side up. Fill centers of squash with brown sugar, butter and honey; sprinkle with salt and pepper. Cover and microwave on high for 2-3 minutes or until heated through.

BAKED BROWN SUGAR SQUASH

Steps:

• Place squash in 11x7-inch baking dish.
• Dot 1 tbsp.
• butter in each squash half.
• Evenly sprinkle brown sugar and cinnamon in squash halves.
• Add enough water to baking dish to just cover the bottom of the pan; cover with aluminum foil.
• Bake at 350º for 1 hour, until squash is tender.
• Serve with additional brown sugar if desired.

BROWN SUGAR & CINNAMON BUTTERNUT SQUASH

Steps:

• 1. Cut the butternut squash lengthwise in half. Remove the seeds (I dry the seeds on paper towels and replant them the next year)!
• 2. Lay the halves on a microwave-safe plate or baking sheet and dot with a generous amount of butter,
• 3. Sprinkle plenty of brown sugar in the center and up the neck of the squash and sprinkle with cinnamon.
• 4. Oven Directions: Place in a deep baking dish or baking sheet lined with foil and coated well with a non-stick spray. Bake at 375 degrees for 30 minutes and then check for tenderness. You may need to bake another 10-20 minutes depending on the size of your squash.
• 5. Microwave Direction: The microwave is just a fast and easy alternative (and it still tastes delicious). Place in microwave and cover with a microwave cover (or you can use paper towels. I would stick toothpicks in the squash to raise the towels up enough so they don't stick to the sugar). Cook for 10 minutes and check the squash for tenderness. Cook for another 8-10 minutes or until all of the butter and sugar is melted and the squash is soft.

BAKED ACORN SQUASH & BROWN SUGAR

Steps:

• Slice acorn squash in half.
• Bake at 350°F for 35-40 minutes.
• Scoop out the squash.
• Add brown sugar.
• Stir until somewhat smooth.

CROCK POT BUTTERNUT SQUASH WITH BROWN SUGAR AND CINNAMON

Steps:

• Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker.
• Combine the butter, brown sugar, and cinnamon in a cup or small bowl.
• Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture.
• Place the remaining two squash quarters on the first ones and drizzle with remaining butter-brown sugar mixture.
• Cover and cook on LOW for 6 to 8 hours, or until squash is tender.

BROWN SUGAR HUBBARD SQUASH PIE

Steps:

• Put seeded, unpeeled Hubbard cut into chunks (or unpeeled butternuts halved lengthwise) on a rimmed baking sheet, lined with a sheet of foil. Rub the flesh with butter, orange juice and maple syrup or brown sugar, heated together till butter melts. Flip over and roast at 400 degrees for 40 to 45 minutes, until the skin is blistered and browned and the flesh is tender. Lift squash with tongs and poke with a paring knife to check. When cool, the pulp is easily scraped from the Hubbard skin (or scooped out of the butternut halves). Refrigerate dough 1 hour before rolling. Transfer to a 9-inch pie plate and crimp and shape the edges. Cover and chill for at least 1 hour before filling. To roast the squash, see accompanying master recipe. Put 2 cups of the cooled squash in a food processor and whirl until smooth. Lower oven to 375 degrees. Set rack on lowest position. Combine the puree with the brown sugar, eggs, cream, spices and salt and whisk until smooth. Pour into the pie shell and bake until the custard is puffed up but still has a small wet spot in the middle, 50 to 60 minutes. Cool. Serves 8.

KABOCHA SQUASH CAKE WITH BROWN SUGAR CREAM

Steps:

• For brown sugar cream:
• Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
• Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
• For cakes:
• Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
• Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.

BUTTERNUT SQUASH RAVIOLI WITH BROWN SUGAR AND SAGE

Steps:

• 1. Prepare pasta as directed on package and drain.
• 2. While pasta cooks, start the sauce. Have all the ingredients ready as this comes together quickly.
• 3. Using a large wide sauce pan or skillet, toast pecans with cranberries on medium heat until just fragrant.
• 4. Reduce heat to low, add butter and stir.
• 5. Add brown sugar, salt cayenne and sage. Stir until butter is completely melted.
• 6. Whisk in cream, add cooked ravioli and enjoy!
• 7. *** If you can't find butternut squash ravioli, you can always use the chicken ravioli, spinach or even the cheese ravioli and you will be just fine. I usually get mine at Sam's Club or Cub. If you are feeling energetic, you can always make your own.

BROWN SUGAR-GLAZED BUTTERNUT SQUASH RECIPE

Steps:

• 1. Prepare the pan: Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and coat lightly with cooking spray or parchment paper 2. Roast: Toss squash, sugar, butter, salt, and pepper in large bowl until well coated. Transfer squash to prepared baking sheet. Roast, stirring every 15 minutes, until squash is well browned and completely tender, about 45 minutes. DO not forget to stir to prevent burning of squash. Transfer pan to wire rack, sprinkle squash with vinegar, and stir to coat. Serve.

BAKED ACORN SQUASH WITH BROWN SUGAR

Steps:

• Preheat oven to 350.
• Scoop the seeds out of the middle of each half of the squash using a spoon.
• Wash both halves and pat dry.
• Add 1 teaspoon of butter in the center of each.
• Add 1 teaspoon of brown sugar to the center of each.
• Add 1/2 cup of water to a shallow baking pan.
• Bake in the oven, uncovered for about 45 minutes, or until they are brown and very tender to touch with a fork.
• Use more butter or brown sugar as desired before cooking.

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR AND CAYENNE

Steps:

• Heat oven to 425º F and line two large baking sheets with aluminum foil. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown. Roast Squash: Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes or less depending on size of cubes.

GRILLED ZUCCHINI AND SQUASH WITH BROWN SUGAR-BOURBON PUMPKIN SEEDS

Steps:

• Preheat a grill for cooking over medium-high heat. In a large bowl, combine the olive oil, dried parsley, garlic powder and vinegar. Mix well to combine and set the marinade aside while you prepare the vegetables.
• Trim the ends from the zucchini and slice lengthwise 1/4- to 1/2-inch thick (if the zucchini are more than 4 to 5 inches in length, cut in half before slicing). Add the vegetables to the marinade and toss well to coat. Set aside for 10 minutes to allow flavors to meld.
• Remove the zucchini from the marinade and sprinkle with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Arrange on a platter and garnish with the Brown Sugar-Bourbon Pumpkin Seeds, cilantro and queso fresco, if using.
• Preheat a grill for cooking over medium heat.
• Put a medium cast-iron pan on the grill and add the olive oil. Heat the oil, then add the pumpkin seeds and brown sugar seasoning and stir to coat. Toast, stirring often, until lightly browned, 8 to 10 minutes. Transfer to a bowl and cool completely, then store in an airtight container at room temperature up to 2 weeks.

RAVIOLI, BUTTERNUT SQUASH W/ BUTTER AND BROWN SUGAR CINNAMON SAUCE RECIPE - (3.6/5)

Steps:

• Cook ravioli according to package instructions. Set aside. Melt butter in large sauté pan. Add brown sugar and reduce, about two minutes. Stir in milk. Add salt, pepper, and cinnamon. Add cooked ravioli to sauce and toss to coat.